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How to reverse sear a steak?

0

Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes:

1. Steak lets out quite a lot of juice when slicing it, even after it's been rested for 7-10 minutes. How do steakhouses serve a steak on a plate that almost doesn't let out a drop when cutting it?


2. Cast iron, smoking hot - is there such a thing as too hot? I use avocado oil with a high smoking point but the oil always seems to burn rather quickly, even in just a few minutes of searing. It turns into this ugly brown color and doesn't let off a great smell either.


3. Steak is unevenly cooked (i.e. top vs. bottom). Should I be flipping it while in the oven?

steak searing

share

asked 1 min ago

DandanDandan

83

add a comment | 

0

Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes:

1. Steak lets out quite a lot of juice when slicing it, even after it's been rested for 7-10 minutes. How do steakhouses serve a steak on a plate that almost doesn't let out a drop when cutting it?


2. Cast iron, smoking hot - is there such a thing as too hot? I use avocado oil with a high smoking point but the oil always seems to burn rather quickly, even in just a few minutes of searing. It turns into this ugly brown color and doesn't let off a great smell either.


3. Steak is unevenly cooked (i.e. top vs. bottom). Should I be flipping it while in the oven?

steak searing

share

asked 1 min ago

DandanDandan

83

add a comment | 

Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes:

1. Steak lets out quite a lot of juice when slicing it, even after it's been rested for 7-10 minutes. How do steakhouses serve a steak on a plate that almost doesn't let out a drop when cutting it?


2. Cast iron, smoking hot - is there such a thing as too hot? I use avocado oil with a high smoking point but the oil always seems to burn rather quickly, even in just a few minutes of searing. It turns into this ugly brown color and doesn't let off a great smell either.


3. Steak is unevenly cooked (i.e. top vs. bottom). Should I be flipping it while in the oven?

steak searing

share

asked 1 min ago

DandanDandan

83

share

asked 1 min ago

DandanDandan

83

share

asked 1 min ago

DandanDandan

83

asked 1 min ago

DandanDandan

83

asked 1 min ago

DandanDandan

83